Been keeping a secret and its time to come clean... I started culinary school three weeks ago. After a dozen years of taking care of unconscious people, I have decided to finally follow my bigger love- cooking!

I would like to know what people would choose as their ideal place to work if they were given access to any restaurant they desires, and why. I have the opportunity to do an internship at the end of classes and I can shoot as high or as sideways as I desire, for the school will try to accommodate my wishes as much as possible.

I'd thought of a few places I'd like to try- one being Blue Hill at Stone Barns in NY. I'm eyeing Phoenix as well, as I have family there, and the resorts are pretty famous. Portland has plenty of boutique restaurants, but I fear losing the bigger skills of a larger facility.

Any thoughts? Taking all suggestions for tropical locations, too!_________________There is only one way to die- With a full stomach and a good tan.

Sweetness...am in the middle of what one does in the middle of Dec 22...last minute soaking of sultanas for the scrumptious dessert my neighbours like..'n we visit them this eve..'n so on...sandwiches for my Papa...etc..

as to where I'd like to be foodwise...I'll give it some thought..

What a lovely post...thanks for sharing such news with us all..

an Oz sandbucket of hugs and the bestest of best wishes to you...'n to whatever kitchen you find yourself in...that will be one special kitchen methinks _________________"I've never accepted the external appearance of things as the whole truth. The world is much more elaborate than the nerves of our eye can tell us." - James Gleeson

Great suggestions so far...Please tell me what excites you so much about these chefs and their restaurants, if you will.

I like the philosophy of Stone Barns, as they raise their own food, meats included. Every detail of the end flavor is sculpted from the very start, and the fact that they take their stewardship of resources seriously is impressive. Would I get there? Probably not, short of a miracle of a plane ticket and a free room, but I'd love to daydream about it.

Another place would be the Komandoo Resort in the Maldives, where there is no menu, for every meal is cooked to order and designed by the guest and chef. I'd love the challenge of making meals with tropical supplies at hand... Its great brain exercise. Then there is the "We have no floors in our restaurant or bar- its all sand" thing. Whats not to like???_________________There is only one way to die- With a full stomach and a good tan.

Having helped my mum cook, I've already had the privilege of cooking with a great South Indian cook! But I love Italian food, so maybe Antonio Carlucci's kitchen... oh, and definitely Randysea's kitchen!

Historically, I'd love to have tasted what the Prince Regent ordered at the Royal Pavilion in Brighton. Michelangelo's simple meals shared with the man himself, eaten with Angelica Kauffman the 18th century painter and shared a loaf of bread, a jug of wine with Omar Khayyam tho' I don't think he had me in mind when he added, 'and thou beside me in the wilderness' somehow!

Lots of luck Jen... er, do they know you're called Knifethrower?!_________________Confusion comes fitted as standard.

Leave it to you to toast the best of the best! Everyone mentioned is undoubtedly flattered and I completely agree with you on every account!

I am sticking close to a chef at school from Kathmandu, Nepal, as he is a master at flavors and spices. I get to go around the world every day with little bites of food- quite a thrill ride, I assure you. Having such great resources around me, I am one of the lucky ones- someday, I hope to be able to taste the world's foods in a native kitchen, in every country.

I don't know what memorable meals I'd like to have been at in history, but I can tell you I'd love to be at the Obama's Christmas table in Hawaii this year!

I'll keep the Knifethrower thing a secret until it becomes necessary to demonstrate the skill... _________________There is only one way to die- With a full stomach and a good tan.

Joined: 18 Oct 2004Posts: 1654Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

Posted: Wed Dec 24, 2008 2:33 am Post subject:

Tom Douglas is a creative, yet technical chef who I have a heap of respect for. His food has a huge Asian influence, but draws on local ingredients and so much more to create his kaleidoscope of a menu. He also does a lecture/tasting series every once in a while that are always fantastic. They base the meal around a theme like eggs or spice and bring in an expert on the subject. Anyway, he is a font of knowledge and his staff has an amazing rep.

But as he is the pride of Seattle I am totally biased. I'd choose Dahlia Lounge or The Palace Kitchen.

Jerry Traunfeld would be another spectacular choice. He just opened Poppy on Capitol Hill to rave reviews. I haven't been there yet, but he made his name years ago as an innovative precision chef.

It sounds however like you are looking for a bit of an adventure. I'd go Maldives.

I am so excited for you!_________________"It's watery....and yet there's a smack of ham."

Tom Douglas would be a dream to learn from I imagine- he has that great ability with all manner of foods, hence the mastery of that fusion we call Northwest Cuisine... A great idea to keep in mind if I stay in the area and don't mind the commute back and forth.

I'm not familiar with Jerry Traunfeld as of yet, but I will look him up tomorrow.

Thanks for the suggestions, Erin!

(Maldives, though... no snow... total fantasy!)_________________There is only one way to die- With a full stomach and a good tan.

Jen, my reason for suggesting Alinea... well, I should first come clean and say I've never eaten there, for reasons of cost and vegetarianism (I do wonder if they'd do a vegetarian menu if I asked, but that still doesn't solve the first problem!). I have, however, spent a lot of time totally enthralled by their recently published cookbook. I think cooking there would be a tremendous learning experience, and even if you don't actually fancy becoming the next Grant Achatz, you'd probably find that the spirit, if not the letter, of his practice would push you in interesting directions.

I think you have the right idea to think about going somewhere outside Portland - this is your big chance to push yourself out of your comfort zone and try something totally new!

Impressive is a word that does not do him or his colleagues at Herbfarm justice... My head is spinning.

Rachel,

I have yet to actually get my hands on a copy of Alinea's cookbook, but I have seen snips of it all over the web. Its definitely droolworthy.

Part of me wants to shoot for the moon, but I have this odd urge to tramp about the globe and be a vagabond cook, staying under the radar but cooking in funky little joints here and there for fun instead of wanting to be on staff at a more prominent restaurant. I guess its that silly little "I'm in it for the fun of it" shtick.

I really need to come to some kind of agreement with myself and my school life as to what I really want out of this education, I suppose._________________There is only one way to die- With a full stomach and a good tan.

Joined: 18 Oct 2004Posts: 1654Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

Posted: Fri Dec 26, 2008 7:12 pm Post subject:

Jen, I really think a). that you should follow your instincts, and b). that you will learn a ton and gain truckloads of inspiration with either decision you make. There is no right or wrong way to go it. Besides, as much as I love Portland, having you cook me dinner in the Maldives or somewhere in Indonesia would be so much cooler than Pearl Street.

Reading about your ideas is making me a bit restless. We haven't been able to travel for a while now since our current location is so uncertain at the moment. I am absolutely dying to just grab a (very large) backpack and wing it on out on the next flight to Mongolia. That will just have to wait.